Milanaise Pudding.
½ lb. cold cooked ham.
The meat of your soup-chicken.
Nearly ½ lb. of macaroni.
2 eggs.
A cup of your soup, strained and skimmed before the rice is put in.
1 tablespoonful of butter.
Pepper and salt to taste.
Boil the macaroni in the broth until tender; then let it cool somewhat, and, with a pair of old scissors, clip it into inch lengths. Chop ham and chicken, and pepper. Mix with the macaroni—which should have absorbed the broth—stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out; pour over it a cup of drawn butter, and serve. Pass grated cheese with it.